These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. They are extra easy to make, too!
Blueberry Muffin Ingredients
- Fresh or frozen blueberries work in this recipe. It’s tricky to find sweet fresh blueberries all year round. Thankfully, this doesn’t prevent us from getting our blueberry muffin fix! When using frozen blueberries, add them when they are still frozen.
- The recipe calls for all-purpose flour, but you can use 100% whole wheat flour or a combination of whole wheat and all-purpose flour.
- A gluten-free flour blend also works. Just keep in mind that changing the flour from all-purpose will affect the texture of the muffins slightly.
- Granulated sugar helps to make the blueberry muffins flavorful and tender.
- You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture of the bread will change slightly. I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top.
- Oil is my favorite fat to use when making these blueberry muffins. I usually use butter when baking since I love the flavor, but after testing these muffins with both oil and butter, we found that the oil made more tender muffins.
- Milk is my go-to liquid for baking muffins, but if you are dairy-free, try homemade oat milk, unsweetened almond milk or coconut milk.
- Egg provides structure and stability to the muffins. We use one egg. If you do not eat eggs, you can try using a flax egg instead.
- Baking powder is our go-to leavener for these blueberry muffins.
- Salt and vanilla extract add flavor to the bread and make them taste amazing.
FAQS & TIPS
How to Freeze Blueberry Muffins
Freeze the muffins for up to 3 months. Cool completely and then place the muffins in a freezer-friendly zipped-top bag or container. When ready to eat, thaw in the refrigerator (overnight) or at room temperature on the counter. To warm up, microwave on high for about 20 seconds or bake at 300°F (149°C) for 6–10 minutes.
Can you use Frozen Blueberries for Muffins?
Yes, you can. Use frozen blueberries because they do not fall apart when you mix them in.
How do you Add Blueberries to Muffins?
Freeze my blueberries first so they don’t fall apart when you mix them. You can just buy frozen if you want too and use a spatula or spoon to gently fold the blueberries into the muffin batter.
How to Store Blueberry Muffins:
You can put the blueberry muffins in an air tight container or a resealable bag. Either will work fine. You can place them in the fridge or leave them on the counter.
These muffins will last about 5 days.
Other Tips:
- You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
- For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes.
- Batter Thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.
Blueberry Muffins
Equipment
- 1 Muffin Pan
Ingredients
- 8 tablespoons 113g unsalted butter, at room temperature
- 1 cup 198g granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon Vanilla Extract
- 2 cups 240g All-Purpose Flour
- 1/2 cup 113g milk
- 2 1/2 cups 354g blueberries, fresh preferred
- 1/4 cup 50g granulated sugar, for topping
Instructions
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
- In a medium-sized bowl, beat together the butter and sugar until well combined.
- Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
- Beat in the baking powder, salt, and vanilla.
- Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
- Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
- Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan.
- Sprinkle about 1 teaspoon granulated sugar atop each muffin.
- Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
If we missed any questions that you may have, feel free to leave your questions in the comment section below.
